The Olive Tree keeps
it local
The Olive Tree restaurant is committed to sourcing quality
produce locally and supporting local suppliers. Head Chef
Marc Salmon has spent many hours ensuring maximum traceability
from across his supply chain. The Olive Tree is pleased
to share the names and suppliers to its kitchen.
Oil:We
now source our cooking oil from Campbell
Environmental Oil. This
company in Wiltshire produces high quality rape seed oil,
ideal for cooking, but importantly supplies it in resealable
containers. The Olive Tree returns used oil to the drum
and this is collected by the company and recycled.
Meat:The
majority of our meat is now purchased from local farms.
Our lamb and pork comes fromBartlettsat Norton St Phillip, ducks come fromMadgetts
Farmat Chepstow, and as
we come into the games season our game will be from shoots
in the Midford Valley and Norton St Phillip.
Vegetables:Eades,
a family fruit and vegetable suppliers known to many of
the top restaurants in the area, continues to supply all
our fruit & vegetables. Much of this is grown on their
land at Bathford.
Mushrooms we buy from a wonderful organic producer called
Mycomarketing.
Whilst they are a little further away than we would like
prefer being in Hampshire, their own philosophy towards
sustainable production is a good fit to our own, and the
quality is first class.
Specialities: Cheese
is mainly purchased fromThe
Fine Cheese Companyin Bath.
Our specification here is that we only wish to show off
the finest quality regional cheese of which we are so
fortunate to have so much to choose from.
Click on the links above
to our supplier information if you would like to find
out more about some of these wonderful local suppliers.
Alternatively give Marc Salmon a call in the kitchen or
ask for him next time you are dining and we will be happy
to help if we can.
